SOUS CHEF (BARO BALI)

Raya Collective; Provinsi Bali; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Raya Collective in Bali seeks a motivated Sous Chef to work with the Head Chef, manage the kitchen team, and uphold high food and service standards. The role focuses on leadership, consistency, and hands-on cooking across stations.

Ideal candidates have at least two years in a professional kitchen, with experience supervising staff, cost control, and a passion for developing new dishes. Western cuisine not required; diverse backgrounds welcome.

Qualifications

• Minimum 2 years of experience in a professional restaurant kitchen.
• Experience as Sous Chef, Junior Sous Chef or Chef de Partie ready to lead.
• Experience supervising kitchen staff and coordinating stations during service.
• Genuine curiosity about food and a proactive attitude toward menu development.
• Good knowledge of food safety, hygiene, and cost control.

Responsibilities

• Work with Head Chef to manage kitchen team and maintain service standards.
• Oversee multiple stations, ensuring consistency and efficiency during service.
• Contribute to ongoing menu development and recipe testing.
• Monitor cost control, yield, inventory and waste management.
• Lead by example with organizational and communication skills.

Skills

Leadership

Team coordination

Communication

Organization

Job description

Barō — Pererenan, Bali

We are looking for a motivated and hands-on Sous Chef to work closely with the Head Chef in managing the kitchen team, maintaining food and service standards, and contributing to the ongoing development of our menu.

This role is suited to a chef who combines strong kitchen fundamentals with curiosity, creativity, and a genuine desire to experiment, learn, and develop new dishes. Beyond executing service, the ideal candidate understands the importance of cost control, consistency, organization, and building a strong kitchen team.

REQUIREMENTS

• Proven minimum 2 years of experience working in a professional restaurant kitchen operating to international standards.
• Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie ready to take the next step into a leadership role.
• Experience supervising kitchen staff and coordinating multiple stations during service.
• Genuine curiosity about food and a strong interest in research and development. We are looking for someone who enjoys exploring ideas, testing recipes, and understanding why certain ingredients and techniques work together.
• A proactive attitude toward menu development, experimentation, and continuous learning.
• Practical understanding of food costing, portion control, yield, inventory, and waste management.
• Ability to follow and maintain standardized recipes while contributing ideas for improvement.
• Good knowledge of food safety, hygiene, common allergens, and ingredient substitutions.
• Strong organizational skills and the ability to prioritize tasks in a fast-paced environment.
• Good communication skills and the ability to work collaboratively with the Head Chef and kitchen team.
• Ability to remain calm under pressure while maintaining quality and consistency.
• Professional attitude, accountability, attention to detail, and willingness to lead by example.

A background in Western cuisine is not required. We welcome candidates from diverse culinary backgrounds who have experience in professionally managed restaurant kitchens, strong technical foundations, and an eagerness to explore different cuisines and approaches to cooking.